Gluten Free Recipes
There are dozens of great gluten free recipes on 101 Cookbooks. Recipes I developed or discovered over the years that happen to be delicious, as well as gluten free. I have a good number of friends who avoid gluten or who are gluten intolerant, so I eventually compiled those recipes into this list for convenient reference. All of these recipes are gluten free, or easily adapted to be gluten free. Enjoy!
Coins of zucchini are browned in a pan, but the thing that makes it special is the toasted gold slivers of garlic combined with lots of fresh dill, plus a sprinkling of almonds for a bit of crunch.
Salt & vinegar chip enthusiasts, these are for you. You take slabs of sliced potatoes, boil them in vinegar, then grill them to a crisp. Not for the faint of heart, or anyone with particularly sensitive taste buds ;)...
Inspired by a recipe in Miranda Gardiner's Teaching Dad to Cook Flapjack - a simple bean salad tossed with lots of toasted almonds, fresh thyme, and an assertive honey-balsamic dressing.
A soup I made for a camping trip to the Sonoma coast - lots of beans, vegetables, and stellette pasta. Tiny stars under the stars, with a good dollop of pistou for each bowl.
This particular salad came together on a whim - slender, barely-cooked asparagus and carrots alongside lots of deeply toasted almond slices, tossed with a jalapeno-cilantro drizzle.
A one-dish meal, inspired by a recipe in Harumi Kurihara's Everyday Harumi - asparagus, broccoli, and tofu tossed with a salty-sweet miso dressing.
Some San Francisco photos along with a recipe for asparagus & quinoa, tossed in a bit of Tabasco butter, with toasted pine nuts and a touch of crème fraîche.
A light, almost billowy, hummus topped with "green goo" a flavor-packed, bright green emulsion made from olive oil, garlic, jalapeño, and parsley.
Love these - white beans pan-fried until they're golden, with kale, Parmesan, lemon, walnuts, and nutmeg.
I used my friend Molly Watson's recipe as a jumping off point here, and ended up with a roasted squash salad of sorts. It uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds - and a bold miso harissa dressing.